A New Chapter for The Ealing Oak with Cole’s Kitchen in Residence
There’s something quietly special about returning to a place that already holds memories for you. The Ealing Oak, once W5, where I spent more than a few carefree nights dancing on podia and belting out karaoke, has stepped into a new chapter, and this time the spotlight is firmly on the food.
Last night, I was invited to experience Adam Cole’s new residency, Cole’s Kitchen. It feels like a fitting evolution, a much-loved local pub reimagined through the lens of a chef whose journey from Sky cameraman to globe-trotting cook has shaped a menu bursting with personality, and one that will be calling The Ealing Oak home for the next six months.
Adam Cole’s story is woven through the dishes. After years of travel, including time in South America, and a career behind the camera, he has channelled those experiences into something vibrant and generous. His crowd-pleasing menu leans into bold global flavours while still feeling rooted in Ealing’s multicultural food scene, with nods to Caribbean heat and Japanese precision sitting comfortably side by side. It is food designed to bring people together, to share, to spark conversation, and that is exactly how our evening unfolded.
We started, as you should, with a spread made for the table.
The salmon souvlaki skewers were bright and summery, with fresh lemon and dill cutting through the richness while the tzatziki added a cool, creamy balance. The lamb and mint dumplings were little flavour bombs, juicy and aromatic, lifted beautifully by the crispy chilli oil and spring onion. The jerk chicken leg delivered exactly the punch you hope for, smoky, spicy and deeply satisfying, with the pickled Scotch bonnet adding a sharp, fiery edge. The garlic portobello mushroom in onion and lemon consommé was unexpectedly delicate, earthy yet light, with a comforting, almost restorative quality. The pork belly slices were indulgent in the best way, glazed in a sweet savoury BBQ miso sauce and finished with sesame for texture and depth.
Then came the larger plates, and this is where Cole’s Kitchen really shines.
The thick cut pork chop was hearty and generous, paired with braised beans and lifted by salsa verde, while crispy onions added that essential crunch. The slow cooked lamb shank, a highlight from the press release and rightly so, was a rich, fragrant showstopper. The butter masala sauce wrapped around the meat beautifully, with toasted almonds and pickled shallots adding both texture and brightness. The stuffed Romano pepper, chosen by my vegetarian friend, held its own effortlessly, sweet smoky pepper filled with melted buffalo mozzarella and finished with a silky smoked tomato and basil cream.
What stands out most is how cohesive it all feels. This is not just a menu thrown together, it is a reflection of Cole’s journey, his influences and his obvious joy in feeding people. You can see why it is already drawing crowds just days after launching.
And yet, despite the buzz, The Ealing Oak has not lost its soul. The same sense of community lingers, just now accompanied by plates of food that are as lively as the memories the place already holds.
It felt like the start of something new layered over something familiar, and honestly that is a pretty perfect combination for a Thursday night in Ealing.
